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Antipasto Squares




Source of Recipe


Internet


List of Ingredients




Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust. Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour . Makes 10 servings.

2 (10 ounce) cans refrigerated crescent dinner rolls
1/3 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/3 pound thinly sliced Genoa salami
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips or 3 red peppers roasted (see below)
3 eggs
3 tablespoons grated Parmesan cheese (I shred my own instead of canned grated)
1/2 teaspoon ground black pepper


Recipe



1 Preheat oven to 350 degrees F (175 C).

2 Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, and red peppers, on top of the dough.

3 In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

4 Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Roasting Red Peppers:

Preheat oven to 350 degrees F

Roast peppers under broiler until blackened on all sides.

Place in plastic bag for 10 minutes to loosen skins.
Peel and seed peppers; slice thin strips.